These juicy meatballs are stuffed with melty mozzarella and flecked with spinach and Parmesan for a flavor-packed bite. Perfect for pasta, subs, or just dunking in marinara—these are comfort food with a twist.
📋 Recipe Card
👨🍳 Servings: 16–18 meatballs
⏱ Prep Time: 20 minutes
🔥 Cook Time: 15–18 minutes
🕒 Total Time: 35–40 minutes
🏷️ Tags: Gluten-Optional, High-Protein, Freezer-Friendly
🍽 Dietary Info: Low Carb | Contains Dairy & Eggs
🛒 Ingredients Checklist
Meatball Mixture:
Ground beef or a 50/50 beef and pork mix
Fresh spinach, finely chopped
Garlic, minced
Breadcrumbs (or almond meal for low-carb option)
Freshly grated Parmesan
Large egg
Fine salt
Ground black pepper
Italian seasoning blend
For the Cheesy Centers & Cooking:
Mozzarella cheese, cut into small cubes
Olive oil for skillet cooking
👩🍳 Instructions
Make the Meatball Mix
In a large bowl, combine ground meat, spinach, garlic, breadcrumbs, Parmesan, egg, salt, pepper, and Italian seasoning.
Mix gently with clean hands or a fork until just combined. Don’t overmix—this keeps them tender.
Stuff with Cheese
Scoop 1–2 tablespoons of mixture and flatten in your palm.
Place a cube of mozzarella in the center, then wrap the meat around it, sealing well.
Roll into a ball and repeat with remaining mix and cheese.
Brown the Meatballs
Heat olive oil in a large skillet over medium heat.
Add meatballs in batches, browning 4–5 minutes per side.
Cook until browned all over and meat is cooked through.
Serve Hot
Serve warm with marinara for dipping, toss with pasta, or load into a sub roll.
Garnish with extra Parmesan and fresh basil for a restaurant-style finish.
💡 Quick Notes
Mix gently to keep the texture soft and juicy.
Seal well around the cheese—no one likes a cheese escape!
These freeze beautifully—just shape and freeze raw, then cook from frozen.
The spinach adds moisture and a nutrition boost (without tasting “green”).
🧆 The Story: Why You’ll Love These Meatballs
These aren’t your average meatballs. Stuffed with gooey mozzarella and subtly enhanced with Parmesan and spinach, they check all the comfort food boxes and bring something a little extra. They’re weeknight-easy, freezer-friendly, and fancy enough for guests—what more could you want?
Whether served over pasta, in a sandwich, or solo with toothpicks for dipping, these cheese-stuffed meatballs are always a hit.
📸 Step-by-Step Guide with Pro Tips
1. Combine Ingredients
Mix until just combined. Overworking = tough meatballs.
Pro Tip: Use a fork or your hands and stop once everything sticks together.
2. Cheese Stuffing 101
Flatten each scoop, place a cube of cheese in the middle, then form a ball.
Pro Tip: Wet your hands slightly to prevent sticking.
3. Skillet Browning
Sear meatballs in hot oil for a golden crust and full flavor.
Technique: Don’t crowd the pan—work in batches if needed.
🧂 Ingredient Tips & Swaps
Ground Meat Options:
Beef & pork combo = most flavorful and juicy
All beef works too
Ground turkey for a leaner version (may need extra seasoning)
Cheese Options:
Mozzarella = classic melt and stretch
Try smoked mozzarella, provolone, or fontina for variations
Breadcrumbs:
Use almond flour or gluten-free breadcrumbs if preferred
Fresh breadcrumbs yield better texture than dry/store-bought
🔄 Variations & Serving Suggestions
Flavor Add-Ins:
Add red pepper flakes for heat
Swap Italian seasoning for fresh chopped basil or oregano
Serving Ideas:
Over spaghetti with marinara
In a toasted hoagie roll for a cheese-stuffed meatball sub
As party appetizers with toothpicks and dipping sauce
🧊 Make-Ahead, Freezing & Storage
Make-Ahead:
Assemble and refrigerate raw meatballs for up to 24 hours before cooking.
Freezing:
Freeze uncooked meatballs on a tray, then store in freezer bags. Cook from frozen—just add 3–4 extra minutes of cooking time.
Cooked meatballs can also be frozen and reheated in sauce or the microwave.
Leftovers:
Store in an airtight container in the fridge for up to 3 days.
Reheat in sauce or covered in the oven to avoid drying out.
🧾 Nutrition (Per 2 Meatballs – Approximate)
Calories: ~220 kcal
Protein: ~18g
Fat: ~15g
Carbs: ~3g
Allergens: Dairy, Egg, Gluten (breadcrumbs)
❓ FAQ
Q: Can I bake these instead of pan-frying?
A: Yes! Bake at 400°F (200°C) for 18–20 minutes on a parchment-lined tray, flipping halfway.
Q: My meatballs fell apart—why?
A: Make sure the mix isn’t too dry (add a splash of milk if needed) and chill the shaped meatballs briefly before cooking for better hold.
Q: What marinara do you recommend?
A: Any good-quality jarred sauce works—look for low sugar and real ingredients. Or try a homemade garlic tomato sauce for something special.
🧡 Final Thoughts
These cheese-stuffed spinach meatballs are a major crowd-pleaser—and they freeze like a dream. Whether you’re meal-prepping, cooking for guests, or just craving a little cheese-pull magic, this is the meatball recipe to keep in your back pocket.
📣 Let’s Get Cheesy!
Tried this recipe? Snap a photo and tag @YourBlogHandle on Instagram or drop a comment below. Did you go classic or spice it up? I’d love to hear how you made it yours! 🧀🧆✨
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